Since I still had tons of frosting leftover from making Banana Cupcakes, I decided to make another batch of cupcakes, but with a twist! I incorporate even more banana and chocolate in the batter so I didn’t have to fill them all with ganache. The result was a much more moist and airy cake, but definitely screamed chocolate banana! The tops of the cupcakes deflated slightly because there was too much liquid in the chocolate batter.
This is what I did –
- follow the same recipe, reduced nutmeg to just a dash, and added 1 cup of banana puree. (two large bananas yielded about 1 cup of puree)
- fill 1/2 of the mini cupcake mold with batter
- whisk 3 tbsp of cocoa powder with 3 tbsp of lukewarm water, a dash of cream, a teaspoon of instant espresso powder, and add sugar to your liking. (Keep in mind that you’ll add the cocoa mixture to the batter, and the cake batter already has sugar in it.)
- mix cocoa mixture to the remaining unused batter. mix well
- top the cupcake mold with the cocoa batter to 3/4 full
- take a skewer stick to swirl the batter. The yellow cake batter will rise over some of the cocoa batter during the baking process.
- Bake for 12 minutes or until a skewer inserted comes out clean. (if you’re using the regular cupcake/muffin mold, follow the original recipe baking time)
- Chill in mold for 5-10 minutes, then remove from mold.
- Frost when the cupcakes are completely cooled. I actually think these taste better when they’re warm, so the frosting part is optional.